The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-07-04
About Canning Fruit.

Demorest's Magazine.
Most of the trouble and disappointment ex.
perienced in canning fruits and vegetables
which are always so much better when properly
prepared at home than any put I'D in factories
would be avoided if proper system and care
were observed and with these the canning. and
even the preserving of fruit need cause very lit.
tie more labor trouble than the making OF
ordinary sauces In the first place, the fruit ia
be canned must be perfectly sound, and not even
a day overripe especially currants and berriesl
neither should the small fruits be allowed to
stand over night after picking. If it can be
avoided. The fruit should be picked over very
carefully, and, if absolutely necessary, may be
rinsed quickly through water and thoroughly
drained, but the flavor will be much better if it
be not Before beginning operations have
every thing ready, the fire just right,
your jars perfectly clean and ready at
hand, the tops and rubbers where there will
not be a second lost in getting them when need
ed, for much of the success of the process de-
ponds the expedition with which the tops are
put on and screwed down after the jars are filed.
The Jars and the covers should both be hot
Have kettle of hot water on the stove, and
when the fruit is ready TO be put in the jars
plunge the jar in it SO that the water will touch
the outside and the inside at the same time, and
then stand the jar in a dish-pan about quarter
full OF hot water. which should have been already
placed table convenient to the stove. with
the preserving kettle, silver or wooden spoon.
earthen cup with a handle, and, if you have
1T, a can-filler. Set two three heated jars in
the pan at the same time. The covers should be
in a smaller kettle of hot water the stove.
Fill the jar with the hot fruit, the spoonhan-
die down all sides to let out the air, and then
fill to the brim with the hot strip; put the
rubber take the cover from the hot water and
screw on tightly. AS the fruit cools screw down
again. and when cold try again, the glass
tracts in cooling, and it is necessary that they
should be alright It is good plan to set
the jars filed into another pan
of water, to prevent staining the table, and
also that the juice may not harden on the
outside if any has Always be careful
to have the right cover and rubber for each jar.
A good plan is always to put the rubber inside
the jar and screw the top soon as it has
been cmptied and properly washed. There can
then be no mistake when 1t is needed the second
time. Bottles should always be thoroughly
cleaned when emptied, also the corks belonging
to them. and they will then be ready when they
needed for catchup, etc. Wide-mouthed bot
ties can be used for fruits. These. also, should
be hot when filled, and the sealing done immedi-
ately. When tin used for tomatoes.
corn, ETC., they should be put in cold water as
canning small fruits good rule is to allow one
Put water to the sugar In the proportion of
about teacupful of water to each pound of su-
gar make into syrup and skim carefully Add
the fruit, let it boil for ten minutes and it will
be ready for canning. For pears, peaches. cages,
ETC., allow about the same quantity OF sugar as
for raspberries: pie-plant will need full half
pound of sugar to pound OF stalk. Peaches
should be pared and can be canned whole or in
halves. Pears should be canned whole, and if
dropped Immediately into cold water when pared
will not turn black. Cages and plums should
have the skin pricked with needle to prevent
bursting